MURGH TIKKA – CHICKEN TIKKA

A little while ago I shared with you the recipe of one of my favourite Indian appetisers: Seekh Kebab and today is the turn of another one of my favourite meat dishes. Murgh tikka, or chicken tikka is a very common dish at Indian restaurants around the world and it can be served both as an appetiser and a main dish. It is delicious on its own, but it is also the base for other popular dishes such as Chicken Tikka Masala and Butter Chicken, so wouldn’t it be great to know how to make it at home? This is a great dish to eat with Hari Chutney and a warm home-made Naan or Garlic Naan! Enjoy!

Mix all the ingredients of the first marinade in a big bowl, add the cubed chicken and mix well. Keep it aside for about half an hour.

In the meantime, start preparing the second marinade.

Heat 1 tablespoon of milk and add the saffron to it. Stir and keep it aside.

Heat the half tablespoon of vegetable oil in a pan. Add the 1 teaspoon of ajwain/carom seeds and the chickpea flour and mix constantly with a wooden spoon at low heat, until it turns a shade darker. It should smell nutty. Do not worry if it looks like the flour is lumping up, it is okay. Keep it aside.

In a big mixing bowl, whisk together the yogurt, ginger paste, garlic paste, garam masala, 1 teaspoon of crushed ajwain/carom seeds, kasuri methi, turmeric, black pepper, red chili powder, salt and the food color (if you are using it). Put the chicken pieces into this marinade, add the saffron milk and the toasted chickpea flour and mix well. Add the mustard oil and mix well. Keep it aside for at least 4 hours to overnight.

When you are ready to cook the chicken, thread the cubes in the skewers. You can also skip this part, if you are making the tikka to use in other dishes.

Put the skewered chicken on a tray covered with baking paper (or greased) and bake the chicken in a pre-heated oven at 205°C – 215°C (400°F – 420°F) for about 15 minutes or until cooked through.

Make sure to generously baste the chicken skewers with some ghee/oil on both sides and turn them over a couple of times. To get the charred look and taste, broil the chicken for another 3 to 5 minutes.

NOTE: Do not over cook the chicken or it will become tough and dry.

Serve the chicken tikka hot with sliced red onions, lemon wedges, Hari Chutney and some freshly made Naan or Garlic Naan. You can sprinkle some Chaat Masala on it too if you like. Enjoy!

Others:

Instructions

Mix all the ingredients of the first marinade in a big bowl, add the cubed chicken and mix well. Keep it aside for about half an hour.

In the meantime, start preparing the second marinade.

Heat 1 tablespoon of milk and add the saffron to it. Stir and keep it aside.

Heat the half tablespoon of vegetable oil in a pan. Add the 1 teaspoon of ajwain/carom seeds and the chickpea flour and mix constantly with a wooden spoon at low heat, until it turns a shade darker. It should smell nutty. Do not worry if it looks like the flour is lumping up, it is okay. Keep it aside.

In a big mixing bowl, whisk together the yogurt, ginger paste, garlic paste, garam masala, 1 teaspoon of crushed ajwain/carom seeds, kasuri methi, turmeric, black pepper, red chili powder, salt and the food color (if you are using it). Put the chicken pieces into this marinade, add the saffron milk and the toasted chickpea flour and mix well. Add the mustard oil and mix well. Keep it aside for at least 4 hours to overnight.

When you are ready to cook the chicken, thread the cubes in the skewers. You can also skip this part, if you are making the tikka to use in other dishes.

Put the skewered chicken on a tray covered with baking paper (or greased) and bake the chicken in a pre-heated oven at 205°C – 215°C (400°F – 420°F) for about 15 minutes or until cooked through.

Make sure to generously baste the chicken skewers with some ghee/oil on both sides and turn them over a couple of times. To get the charred look and taste, broil the chicken for another 3 to 5 minutes.

Serve the chicken tikka hot with sliced red onions, lemon wedges, Hari Chutney and some freshly made Naan or Garlic Naan. You can sprinkle some Chaat Masala on it too if you like.

I was looking for a crowd pleaser chicken kebab recipe. Found yours and I must say, it is one of the best!! I made this for 30 people. I had over 10 lbs of boneless and skinless chicken breasts and thighs. All of it is gone! I am storing this recipe as my favorites. Will surely make it many more time. Thanks for sharing.

Hi Imran
You can definitely brine the chicken breast… it will make it moist and delicious! Go for it!
I would not keep it in vinegar though as I am afraid it would interfere with the flavour in the end. 🙂
Let me know how it goes!

Trackbacks

[…] it requires. The key is to have some chicken tikka at home. I usually make a little extra of my chicken tikka so that, the next day, I can make chicken tikka masala with it… clever eh? It is a rather mild […]